Turtle Thumbprint Cookies
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1 cup Food Club all-purpose flour
1/3 cup unsweetened cocoa powder
¼ teaspoon Food Club salt
1 stick Food Club salted butter
2/3 cup Food Club sugar
1 Big Y large egg, separated
2 tablespoons Big Y Milk
1½ teaspoons Big Y vanilla extract
1½ cups pecans, finely chopped
1 cup caramel candies, unwrapped
2 tablespoons Big Y half-and-half
½ cup white chocolate chips, melted
Step 1: Wash hands with soap and water.
Step 2: In a medium bowl, combine flour, cocoa and salt; set aside. Wash hands after handling raw flour.
Step 3: In a large bowl using an electric mixer on medium speed, cream together butter and sugar until light and fluffy. Add egg yolk, milk and vanilla and mix well. Wash hands after handling raw eggs.
Step 4: Stir in flour mixture just until combined. Chill dough in the refrigerator for 1 hour.
Step 5: In a small shallow bowl, whisk egg white until frothy. Place pecan chips in another shallow bowl. Wash hands after handling raw eggs.
Step 6: Preheat oven to 350ºF.
Step 7: Remove dough from fridge and roll into small balls. Roll each dough ball in the frothy egg whites and then roll and press in chopped pecans; place on a greased baking sheet. Wash hands after handling raw dough and eggs.
Step 8: Using the back of a small measuring spoon, make an indentation in the center of each dough ball. Bake for 12 minutes or until set. As cookies come out of oven, gently re-press the indentations with a small spoon and let cool on wire racks.
Step 9: Place caramels and half-and-half in microwave-safe bowl. Microwave at 30-second intervals, stirring after each interval, until caramel is melted.
Step 10: Pour small spoonfuls of caramel into indented cookies; let cool. Top with sprinkle of sea salt and drizzle of melted chocolate.
Nutrition Information Per Serving
Total Fat 15 g
Saturated Fat 5 g
Cholesterol 24 mg
Sodium 89 mg
Carbohydrates 22 g
Fiber 1 g
Sugars 15 g
Protein 3 g